(You're supposed to serve it with rice, but I didn't think of this until we were about to eat, so we had it with rice noodles instead. I would have preferred the rice, but it was still delicious.)
1 pound beef sirloin or rib-eye steak, cut 1-inch thick
1 cup short-grain or jasmine rice
2 green onions, white portions cut into 2-inch chunks, green portions thinly sliced
4 cloves garlic, crushed
4 teaspoons Asian sesame oil
1/4 teaspoons salt
2 teaspoons sugar
2 tablespoons soy sauce
Salt and Pepper, to taste
1 pounds broccoli florets
1.Place steak in freezer. Prepare rice as label directs. Meanwhile, in large bowl, combine 1 tablespoon sliced green onions, 1 teaspoon garlic, 2 teaspoons oil, and 1/4 teaspoon salt; set aside.
2.Cut cold steak across grain into very thin slices; in shallow bowl, toss with sugar, 1 tablespoon soy sauce, green-onion chunks, and remaining garlic.
3.In 12-inch skillet, heat 1 inch water to boiling on high. Add broccoli; cook 3 minutes or until just tender. Drain well; place in same bowl as onion-garlic mixture. Toss well. Heat remaining oil in same skillet on high until hot. Add beef in single layer; cook 1 minute. Stir in remaining sliced green onions and salt and pepper (to taste); cook 1 minute longer. Stir in remaining soy sauce. Serve with rice and broccoli.